Ingredients
Equipment
Method
- Preheat oven to 400 fahrenheit.
- Slice the tops off the tomatoes and the peppers. Scrape the flesh of the tomatoes out with a teaspoon and save it. I like to chop it so there are no huge chunks. Remove the seeds of the peppers.6 ripe tomatoes, 6 bell peppers
- Heat 1 cup of the oil on medium heat and sauté the onions for 6 minutes or so. Add the pine nuts and cook for 2 more minutes. Then add the scraped out insides of the tomatoes, rice, parsley, raisins, and salt and pepper. Cook for about 3 minutes until the liquid begins to be absorbed by the rice.1 cup olive oil, 1 onion finely chopped, 2 Tbsp pine nuts, 3/4 Cup long grain rice, 3/4 cup parsley, 2 Tbsp black raisins, salt, pepper freshly ground
- Stuff the tomatoes and peppers with the rice mixture. The rice will expand when cooked, so only fill about 2/3 to the top. Cover with the sliced-off tops of the vegetables. You can choose to sprinkle with some dried breadcrumbs on them at this point.1-2 Tbsp dried breadcrumbs
- Cut the potatoes into lengthwise wedges and fill the gaps in the pan. If there is any extra filling, add that to the gaps also. Cover all of this with the remaining olive oil. Also, put a bit of water in the pan to keep the potatoes from sticking.½ cup olive oil, 3 potatoes
- Roast for 1 hour. Sometimes, if there are a lot of potatoes, I cover with foil for the first half hour. When the potatoes are really packed in the pan, I also cover with foil for the first half hour. This helps to cook the spuds through. Keep an eye on it so the pepper skins do not brown too much. If they do start charring, tent with foil.
Notes
You can also stuf zucchini, eggplants, large onions, even squash